Couture Canapés by Ashish Bhatia


When i started working for The Red Turban around 4 years ago we saw a huge gap in the Indian catering market in terms of the product being offered, after an extensive research we learned that there wasn’t that wow factor. Dishes were pretty standard across the board, served in the same traditional manner, all menus were the same with more or less the same dishes just tweaked a little bit around. So after a good month of brain storming “Grain of Salt” was born delivering bespoke catering services, something that was never done before in the Indian wedding market. Now the challenge was to create products that were bespoke and stood out of the box and would create our own identity and a niche in the market . Hence i was back in my test kitchen creating new dishes.

I figured out that first course to be served was really important as it was the first meal the guest would taste and they had to be blown away. So there i came up with idea of serving canapés – also known as Mis En Bouche typically served as an appetiser before the main meal. I started creating a canapé menu with Indian Ingredients inspired by classic french techniques. Again little did i know that this would be a revolution in itself. Image

Chicken Tikka served on mini roasted poppadums

Initially it was a huge challenge to get the balance of complex Indian spices and the subtle French ingredients right but after days of experiments i came up with an array of beautifully designed canapés perfectly worthy of any grand reception. Below are an example of a few canapés that we serve.


Curried Creme Fraiche with a hint of roasted garlic in cucumbers.


Lamb keema vol au vent


Bhel Puri in Tarts


Seared Scallops served on a bed of kadai wild mushrooms


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